Get ready to transform your ordinary side dish into a flavor explosion that will have everyone at your barbecue begging for the recipe! This Mexican-inspired Grilled Corn Poblano and Potato Salad is not just a side dish – it's a culinary journey that combines the smoky char of grilled vegetables, the zesty kick of lime, and the fresh brightness of cilantro. Perfect for summer gatherings, cookouts, or when you want to elevate your meal from ordinary to extraordinary, this recipe promises to be your new go-to crowd-pleaser that's both simple to make and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 4 ears of corn, husked
- 2 medium potatoes, diced
- 2 poblano peppers, roasted and diced
- 1/4 cup of cilantro, chopped
- 3 tablespoons of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat (around 400°F). If using a gas grill, set burners to direct and indirect heat zones.
- Wash and dice potatoes into 1/2-inch cubes. Toss potatoes with 1 tablespoon of olive oil, salt, and pepper. Par-boil potatoes in salted water for 5 minutes until slightly tender but not fully cooked.
- Drain potatoes and pat dry with paper towels. Transfer to a grill-safe skillet or cast-iron pan.
- Place whole poblano peppers directly on the grill. Roast, turning occasionally, until skin is charred and blistered on all sides, about 8-10 minutes.
- Place corn ears on the hot grill. Grill, rotating every 2-3 minutes, until kernels are lightly charred and golden, approximately 10-12 minutes total.
- While corn and peppers are grilling, place potato skillet on indirect heat area of the grill. Cook potatoes, stirring occasionally, until golden and crisp, about 15-20 minutes.
- Remove poblano peppers and place in a sealed paper bag or covered bowl to steam for 5 minutes. Once cool enough to handle, peel off charred skin, remove seeds, and dice.
- Cut grilled corn kernels off the cob using a sharp knife. Collect kernels in a large mixing bowl.
- Add grilled potatoes, roasted poblano peppers, chopped cilantro, lime juice, remaining olive oil, salt, and pepper to the corn. Gently toss to combine.
- Taste and adjust seasoning as needed. Serve warm or at room temperature as a side dish or light meal.
Tips
- For the best flavor, use fresh, in-season corn and choose poblano peppers that are firm and deep green.
- Ensure your grill is properly preheated to create those beautiful char marks and enhance the vegetables' natural sweetness.
- Par-boiling potatoes before grilling helps achieve a crispy exterior and creamy interior.
- When roasting poblano peppers, don't rush the process. The charred skin adds incredible smoky flavor.
- Let the salad rest for 10-15 minutes after mixing to allow the flavors to meld together.
- For a protein boost, consider adding grilled chicken or shrimp to turn this side dish into a complete meal.
- If you don't have a grill, you can achieve similar results using a cast-iron skillet or broiler.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
